Lemon Cornmeal Cake

Ingredients:

3/4 cup butter, softened

1 cup White Sugar

1 1/2 Tsp Salt

Juice and zest of one lemon, separated

2 large eggs

6 1/2 Tbsp olive oil, divided

3 Tbsp Maple Syrup

1 Tsp Vanilla Extract

1 3/4 cups of Flour (I used our gluten free blend)

3/4 cup of Corn Meal

2 Tsp Baking Powder

1 Tsp Baking Soda

1 1/2 cups of Ricotta

1 large lemon sliced thinly

Instructions:

1. Heat oven to 350 degrees.

2. Add 2 Tbsp of olive oil to a cast iron pan and place in the oven to warm.

3. In a large bowl, cream the butter, sugar, salt and a lemon zest until light and fluffy. Mix in eggs until well combined, one at a time, about 30 seconds per egg. Scrape down the sides of the bowl as needed.

4. Mix in the olive oil, maple syrup, lemon juice and vanilla extract until combined. 

5. In a separate bowl, combine the corn meal, flour, baking powder, baking soda and ricotta.

6. Slowly add the dry ingredients until combined.

7. Remove cast iron pan from the oven and carefully pour in the batter. Place the lemon slices on top of the batter.

8. Bake uncovered or 35-40 minutes, or until a toothpick comes out dry when inserted.

Enjoy!

Source: Adapted from Diane Morissey